I just have to say that I love the summery look of this fruity cheesecake.

Yes it’s a celebration of all things summer. Cheesecake is one of my favourite desserts and I make it often. This one is not my usual recipe. (You can find my classic cheesecake recipe on my blog). For this cheesecake I used phyllo pastry as the base. It adds a lovely crispy texture to the cake. Then I added labneh into the cream cheese mixture. This added a lovely tartness to the cheesecake. The whole cake was loaded up with all the summer fruit that I had. 

Note: You can omit the labneh and just add more cream cheese. 

Please don’t feel intimidated by using phyllo. It’s a very forgiving pastry. If the pastry tears, it doesn’t matter. Once you’ve worked with phyllo, you will not look back. 

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Summer Fruit Labneh Cheesecake

Course Dessert

Ingredients

• ½ cup labneh
• 1 cup cream cheese
• ½ cup table cream
• 2 large organic eggs
• 2 tbsp honey
• 1 tsp vanilla paste
• ⅓ cup almond flour
• 1 tsp lemon zest
• ¼ cup gooseberries and currants, each
• 8 cherries
• 1 peach, thinly sliced
• 4 sheets phyllo pastry, cut in half
• ¼ – ½ cup butter, melted

Instructions

• In a medium bowl mix together labneh, cream cheese and cream with a hand mixer until smooth.
• Add eggs one at a time mixing well.
• Finally add honey, vanilla, almond flour and lemon zest to combine. Set aside.
• Preheat oven to 350°F
• Brush a 14″ x 4 ½” baking pan (with removable base) with butter and start layering the phyllo sheets, brushing each layer with melted butter.
• Gently pour the cheesecake mixture into the pan and smooth it out.
• Bake on middle rack for 35 minutes until the pastry is golden and cheesecake filling is set.
• Remove from oven and allow to cool. Gently remove from the pan.
• Top with sliced peach, cherries, gooseberries and currants (or whatever summer fruit you have).